Description

These Caramel Rice Krispies Treats are a delectable twist on the classic snack, combining the crispy crunch of Rice Krispies cereal with a luscious, buttery caramel and marshmallow coating. Perfectly balanced with a touch of sea salt and an optional hint of vanilla, these treats are easy to make and irresistibly sticky-sweet, ideal for any dessert or snack craving.

Ingredients

Scale

Main Ingredients

6 cups Rice Krispies cereal (any crisp rice cereal, gluten-free options work too)
10 ounces mini marshmallows (about 4 cups)
1¼ cups caramel sauce (store-bought thick, pourable or homemade)
4 tablespoons unsalted butter (plus extra for greasing the pan)
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract (optional)

For Quick Homemade Caramel Sauce (optional)

½ cup granulated sugar
3 tablespoons cubed unsalted butter
¼ cup heavy cream (room temperature)

Instructions

Prep your pan: Lightly butter a 9×9-inch baking pan for thick bars or a 9×13-inch pan for thinner squares. Optionally, line the pan with parchment paper for cleaner edges.
Melt butter & caramel: In a medium pot over medium heat, melt 4 tablespoons of butter. Stir in the caramel sauce and ¼ teaspoon salt until smooth and just bubbling (about 1–2 minutes). Remove from heat and stir in 1 teaspoon vanilla extract if using.
Toast marshmallows (optional): Add marshmallows in batches to the caramel mixture, stirring until they are half melted. Return the pot to low heat for 30 seconds to fully melt and incorporate the marshmallows, enhancing stickiness and flavor.
Combine with cereal: Pour the hot caramel-marshmallow mixture over the Rice Krispies cereal in a large heatproof bowl. Use a rubber spatula to fold and toss gently until every flake is coated with the golden mixture.
Transfer & press: Quickly scrape the mixture into the prepared pan. Using a lightly buttered spatula or damp hands, press gently and evenly. Avoid pressing too hard to maintain the cereal’s crispness.
Chill & cut: Let the pan sit at room temperature for about 15 minutes, then refrigerate for at least 30 minutes or until fully set. Lift the treats out using the parchment and slice into 16 or 24 squares using a sharp knife warmed under hot water and dried for smooth cuts.

Notes

For extra crunch, toast the Rice Krispies cereal in a 300°F oven for 5 minutes, watching closely to avoid browning.
Use high-quality marshmallows for best melting and flavor results.
If you want a nutty twist, swirl in ¼ cup creamy peanut butter when stirring in vanilla extract.
If making homemade caramel, any leftover sauce can be used as a delicious topping for coffee or ice cream.
Pressing too hard can compress the treats and reduce their crispy texture; be gentle for optimal results.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: Caramel Rice Krispies Treats, caramel marshmallow bars, crispy caramel treats, easy no-bake dessert, sweet snack bars